Cooked in the gentle, steady heat of the oven, eggs take on fancier forms that are still easy to make, and open up the possibilities for breakfast, lunch, and dinner
February 26, 2015
E. Spencer Toy
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E. Spencer Toy
Eggs Baked 3 Ways
Baking eggs is fast, easy, and delicious. You can cook them in ramekins, of course, but it’s especially fun to make them in edible containers. That twist makes them special enough for lunch or dinner, not only breakfast. All three recipes work for a crowd, too—just increase the amounts in direct proportion to people.
Nettles can cause a very painful reaction if you touch them with your bare hands. You can either grab them with tongs, wear gloves, or slide a plastic bag over your hand when picking them up. Miraculously, however, once they are cooked, the sting is totally gone and what remains is a lovely green, almost spinach-y—a beautiful partner to asparagus.
Regina Martinelli, of Martinelli vineyards, serves slices of this cheesy frittata on baby mâche tossed with olive oil and sea salt, alongside wild boar bacon and buttered seeded sourdough toast. If your larder’s short on wild boar bacon (available online), use good-quality regular bacon—equally delicious with Chardonnay.
Cookbook author Martha Rose Shulman makes some of the best low-fat recipes we’ve ever tasted—they're always full of flavor and never austere. She created these frittata appetizer squares for us as part of an Italian menu.